Ramee Group of Hotels relaunches Tanatan, its signature restaurant as pure vegetarian

The new version will present a wider, hyperlocal pure veg menu led by Chef Roshan Seth, with 12 new signature dishes, a dedicated chaat section, and refined Indian, Chinese and Continental options

Indore,  September 2026: Ramee Group of Hotels has announced the relaunch of Tanatan, its signature dining destination in Indore, with a refreshed pure vegetarian identity that includes an expanded culinary programme and a reimagined guest experience. The relaunch is led by Chef Roshan Seth, Corporate Executive Chef and General Manager – F&B Operations, who has overseen the redevelopment of the menu from the ground up.

The restaurant has added twelve new pure vegetarian signature dishes, along with a separate chaat menu built to appeal to Indore's palate for bold, punchy flavours. The kitchen has also introduced Chinese and Continental options for guests who want to try something different. 

Commenting on the relaunch, Saurab Gahoi, Senior Vice President, Ramee Group of Hotels, said, “Tanatan has always been about creating memorable dining experiences. With this relaunch, we have made Tanatan a fully vegetarian restaurant. This relaunch gives the kitchen more room to work, and gives guests more reasons to choose Tanatan, whatever the occasion.”

Among the new additions is the Saunfiyani Paneer Dum Biryani, an Awadhi-style preparation that leans on the sweetness of fennel rather than heavy spice. Chef Seth developed the dish for guests who prefer a milder, more layered biryani over the sharper, chilli-forward versions common on most menus. The kitchen has paired it with dishes such as the Kaddu and Kalonji Ka Shorba, a pumpkin soup built around the flavour of khatta meetha kaddu served in liquid form, and the Benarasi Tamatar Ki Chaat, a tangy, spiced tomato broth drawn from Old Banaras street food traditions. On the dessert side, the Gulab Tres Leches brings together gulkand and three types of milk preparation, finished with rose and saffron, meant to evoke the experience of a betel leaf without the leaf itself.

Speaking about the new menu, Chef Roshan Seth said, “We looked closely at what Indore already loves to eat and built the new menu around that. Nothing here is meant to be complicated. Every dish is 100% vegetarian and has a reason behind it, whether it comes from an old family recipe or a street food memory. We wanted guests to taste something familiar, even in the dishes that are entirely new to the menu.”

The team has kept Tanatan's core identity of hyperlocal, playful food intact while reinterpreting it through a 100% vegetarian culinary lens. Ramee Group expects the new offerings to draw both long-time regulars and first-time visitors over the coming months.